Soak rice in enough water to cover it for at least 3 hours. Drain the water and puree the rice with the
milk and cinnamon. Strain the mixture and discard the rice. Dissolve sugar in the water and combine
with rice water. Serve chilled with ice.

First make the tortillas. Add just enough water to the Masa Harina make into a workable dough. Create 8 thin oval shaped
tortillas. Cook one side on a griddle. Remove it. Pinch the boarders of each tortilla so they can hold
a filling.

Return to the griddle to cook the other side. Top each chalupa with a teaspoon of butter.
Top with tomatillo salsa, or green sauce (described below), chicken, cheese and onions.

Tomatillo Salsa (Green Sauce or Salsa Verde)

Ingredients:

1 small onion, finely chopped

15 tomatillos

1/4 cup chopped cilantro

3 serrano chiles

Salt

1 tablespoon softened butter

You can't have traditional Mexican foods without a salsa!

For this "salsa verde" puree all the ingredients except the butter. Heat the butter in a frying pan/skillet and add the puree. Saute until
the flavors have blended and the sauce has thickened.

Traditional Mexican Foods: Red Mole Sauce

"Mole" really means "sauce" in Spanish; so Mole Sauce is a little redundant -- but does communicate to the English speaker: this is one of many wonderful Mexican Sauces.

This should be distinguished from "salsa" which does not actually refer to "sauce" but rather to "spicy."

For this mole, combine the meat, onion, garlic, bay leaf, and salt in a sauce pan and add enough water to cover.
Cook until the meat is tender (about an hour). Drain and reserve the broth. Let it cool slightly and
slice.

Ingredients:

8 ancho chilies

8 guajillo chilies

3 tomatoes, roasted and peeled

8 allspice berries, or substitute 1/4 teaspoon of ground allspice

3 cloves

1 cinnamon stick

2/3 cup sesame seeds, toasted

1 ripe plantain banana, peeled and sliced

1 medium onion, chopped

3 tablespoons of soften butter

Salt

1 teaspoon French tarragon

Slightly roast chilies on a griddle. Remove seeds and soak in hot water for 20 minutes. Puree the
chilies with the water and strain. Puree the tomatoes, spices, 2/3 of the sesame seeds, and the
plantain. Strain.

Saute the onion in the butter until translucent. Add tomatoes mixture and cook for 5 minutes. Add
tarragon, salt to taste, and enough of the meat broth to make a medium-thick sauce. Cook for an
additional 10 minutes, until sauce is just a little thicker. Add meat and cook for 10 more minutes.
Sprinkle the remaining sesame seeds over the top as garnish.